Score cards and Other Resources
DATE: TBA, let Phillip Clauer know it you are interested and he will work with the interested teams to set the date.
Location: Poultry Research Center at Penn State University
Awards: Plaques and ribbons. For the Senior division the highest scoring team and the highest scoring 4-H member (18 years of age or older not a member of state team) at the state contest wins an expense paid trip to represent Pennsylvania at the National contest in Louisville, KY.
Contest sponsored by: PennAg Industries Association Poultry Council
9:40 am Registration
10:00 am Poultry Judging Contest Orientation
10:15 am Judging Contest Begins
12:30 pm Lunch (provided)
1:20 pm Official Results and Judging training and Instruction
2:30 pm Closing Activities / Awards Program
3:00 pm Adjourn
Contact: Phillip J. Clauer for more information.
Model your training sessions and contests after the format of the State Contest. This gets the team accustomed to what is expected of them and helps them learn to manage their time in each class.
A poultry judging team is composed of 3 or 4 members. The combined scores of the 3 high team members will be counted as the team score. All 4-H teams that compete at the state contest must have participated in a qualifying event or training activity.
The National Team will be selected using the following selection procedures:
1. The highest scoring senior team at the state contest will be the "A Team". The senior team with the second highest team score will be "B Team".
- "A Team" will represent Pennsylvania at the National Contest in November.
- "B Team" will represent Pennsylvania at the Regional Contest if the opportunity is available.
2. An independent individual will also represent Pennsylvania at the National contest in November and will be selected as follows:
- The highest scoring 4-H member (18 years of age or older not a member of state team #A) at the state contest will represent Pennsylvania at the National contest in Louisville, KY.
1. Prior Registration is required. All teams must be registered and pay the $10 registration fee by August 1, 2005 to be eligible for the contest. No late entries will be accepted.
2. All team members must be enrolled in a 4-H poultry project to participate.
3. Each Unit can only enter two (2) teams or eight (8) youth in each division. At least one (1) adult from the Unit must be in attendance for every two teams entered.
4. The two age divisions are as follows:
Division I: 4-H Intermediate: 4-H youth 10 years to 13 years of age as of December 30, of the contest year.
Division II: 4-H Senior: 4-H youth 14 years of age and not older than 18 years of age as of January 1, of the contest year.
5. All teams will be sent a follow up letter containing one card packet of the placing cards to be used in the contest and a team check in sheet as soon as your pre registration packet is received.
6. Check in will begin at 9:40 am. All teams must be at the Penn State Poultry Research Center and checked in by their team coach by 9:30 am. No late registration accepted until after contest begins. At 10am (SHARP) there will be a question and instruction session explaining the contest after which the contest will begin. Prior registration is required. Contact Phillip J. Clauer for more information and preregistration packet.
7. Placing cards will be provided for all contestants when they check in. Each contestant will write the placing on the proper card and hand it to the monitor before shifting to the next class.
8. Teams will be divided so that no two contestants from the same team will be in the same group. Each group will remain together throughout the contest.
9. Ten minutes will be allowed for placing each class. Also, a maximum of two minutes will be allowed each contestant for giving oral reasons on Classes B. Qualified judges will listen to and score oral reasons on the two production classes. Using notes while giving reasons will not be permitted.
10. After the contest is finished, lunch will be served. After lunch, the official placings and further training will be provided.
11. Awards will be handed out at the end of the program.
DIVISION I: Egg Production - Hens Perfect score - 300 points
Class A, B, and BR - You will judge eight (8) hens for their past production qualities (4 hens in Class A and 4 in Class B). The birds which show the best production qualities should be placed first, worst last. This is comparison judging. Birds in this class must be handled. Contestants will give oral reasons on class B). No notes are allowed while giving reasons. Twenty (20) points will be deducted if notes are used. If contestants are not properly prepared or give inadequate reasons, they will be scored accordingly. Intermediate contestants are not required to give reasons; however, they can if they would like to give reasons for practice and judges comments. Each class is worth 100 points.
DIVISION II: Market Poultry perfect score - 300 points
Class D, E - Classes D and E will be composed of ten (10) Ready-to-Cook Broilers or ten (10) Ready-to-Cook Turkey Carcasses. All carcasses will be judged according to USDA standards and graded A, B, or C quality.
Carcasses are not to be handled. Each class will be worth 100 points. Five (5) points will be deducted for each grade separation line crossed. Ten (10) points will be deducted if the contestant fails to enter a grade or if more than one grade is entered.
Class F - Will consist of ten (10) mixed poultry parts. Each contestant is to identify the parts by name. The parts can not be handled. Ten (10) points will be deducted for each incorrect answer.
DIVISION III: Eggs perfect score - 400 points
Class H and I - Will be composed of 20 white eggs to be judged for Interior Quality by candling them and grading them AA, A, B or Inedible. One (1) point will be deducted for each grade separation line crossed except when the line between B and inedible is crossed, then three (3) points will be deducted. Five (5) points will be deducted if a contestant fails to enter a grade or enters more than one grade for an egg.
Class J - Will be composed of 25 eggs to be graded for Exterior Shell Quality and graded A, B, or Dirty. One (1) point will be deducted if the A-B line is crossed and three (3) points deducted if the B-Dirty line is crossed. Four (4) points will be deducted if a contestant fails to enter a grade or if multiple grades are entered for an egg.
Class K - Composed of ten (10) broken-out eggs to be judged for Interior Quality and graded AA, A, B or Inedible. Three (3) points will be deducted for each grade separation except when the line between B and Inedible is crossed, and then four (4) points will be deducted. Ten (10) points will be deducted if a contestant fails to enter a grade or enters multiple grades for an egg.
Total Possible Score - 1000 points
These are an example of the cards used as part of this contest. The same format is used if multiple classes are in the contest.
- Comparison Placing cards for Production Hen Classes
- Ready to cook Carcass Grading Classes
- Parts Identifiction Class
- Interior Candled Egg Grading Classes
- Exterior Egg Grading Classes
- Broken Out Grading Class
Other resources and training can be supplied by if you contact Phillip J. Clauer
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Last modified
Wednesday, August 1, 2007 14:31